Shrimp and Pesto Linguine

By Stina

Ingredients

• 12 oz package of linguine
• 1 lb large, raw peeled shrimp
• 1 tsp olive oil
• 2 Roma (plum) tomatoes
• 6 oz of homemade basil pesto – or store bought 6 oz tub
• 1/4 cup freshly chopped Italian parsley
• Freshly grated Parmesan cheese

Preparation

Step 1

Boil 12 oz linguine until al dente, reserving 1 cup of the pasta cooking water.

Heat olive oil in a large skillet. Add the shrimp and sauté over medium-high heat for 2 minutes or until shrimp are all pink. Do not overcook or shrimp will become tough. Add diced large plum tomatoes, basil pesto and 1/4 cup chopped parsley; toss until hot.

Remove from heat. Toss with drained pasta and add reserved cooking water as needed. Top with fresh grated Parmesan and serve immediately.